I’ve been cooking since I was a youngster. I started in the kitchen following my mother around and helping her with dinner and whenever she entertained. As a teenager I started having my own dinner parties and used my mom’s recipes. It wasn’t until I went off to college that I started to experiment and make dishes my own.
Time passed, my passion for food and cooking grew and at some point I found myself trying more advanced recipes. I felt the need to go over the top when I had guests over to dinner. I spent hours in the kitchen preparing complicated courses hoping to impress my friends. I was beat by the time we sat down at the table.
Well thankfully that period in my cooking career has passed and for years I’ve been all about simple. Maybe it’s my love of the food of Italy that brought me to the realization that if you use the best ingredients you don’t need to do that much to them.
Veal Stuffed Zucchini
1 pound ground veal
1 tablespoon chopped parsley
salt and freshly ground pepper
1/4 cup freshly ground Parmigiano-Reggiano cheese
8 globe zucchini
Your favorite tomato sauce (I roasted San Marzano tomatoes from the garden and made a simple sauce)
Bring large pot of water to a boil. Add a little salt and zucchini. Parboil until the zucchini are slightly tender, about 4 minutes. Remove from water and cool. When cool slice the top off and scoop out the flesh (you can discard this or save for another dish).
Preheat oven to 375 degrees.
Mix veal with egg, cheese, parsley, salt and pepper. Stuff each zucchini with veal mixture and top with its lid. Place in baking dish and top with tomato sauce. Bake for 30 minutes. Serves 8 as a side course or 4 as an entree.
You may have extra veal filling left-I like to use it for mini meatballs.